A cozy, comforting soup that gives you all the flavors of lasagna without the layering or baking!
✅ Servings: 4-6
✅ Prep Time: 10 min
✅ Cook Time: 30 min
Ingredients:
- 1 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 medium carrot, diced
- 1 bell pepper (red or yellow), diced
- 8 oz mushrooms, sliced
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp smoked paprika (optional)
- ¼ tsp red pepper flakes (optional)
- 4 cups vegetable broth
- 1 can (28 oz) crushed tomatoes
- 1 can (14 oz) diced tomatoes
- 8 oz lasagna noodles, broken into bite-sized pieces
- 1 can (15 oz) lentils (or 1½ cups cooked lentils)
- ½ cup coconut milk or cashew cream (for creaminess, optional)
- Salt & black pepper, to taste
For Serving (Optional):
- Vegan ricotta (store-bought or homemade)
- Fresh basil or parsley, chopped
- Nutritional yeast for a cheesy flavor
Instructions:
1️⃣ Sauté the veggies:
Heat olive oil in a large pot over medium heat. Add onion, garlic, carrot, and bell pepper. Sauté for 3-5 minutes until softened.
2️⃣ Add mushrooms & seasonings:
Stir in mushrooms, oregano, basil, smoked paprika, and red pepper flakes. Cook for another 2-3 minutes.
3️⃣ Add liquids & lentils:
Pour in vegetable broth, crushed tomatoes, and diced tomatoes. Stir in lentils and bring to a simmer.
4️⃣ Cook the noodles:
Add broken lasagna noodles to the pot. Simmer for 10-12 minutes or until noodles are tender. Stir occasionally.
5️⃣ Make it creamy (optional):
Stir in coconut milk or cashew cream for a rich texture. Season with salt and black pepper to taste.
6️⃣ Serve & enjoy!
Ladle into bowls and top with vegan ricotta, fresh basil, and a sprinkle of nutritional yeast.
Tips & Variations:
✅ Gluten-free? Use gluten-free pasta.
✅ Want more protein? Add chickpeas or tofu crumbles.
✅ Make it cheesy: Stir in some vegan mozzarella while cooking.
Would you like any modifications to fit your taste? 😊🍜
